All dishes:

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Sea bream with white wine

Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.

Sea fish

Sea bass tartare with seaweed

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shellfish and Seafood

Roasted spiny lobster

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Pork

Grilled pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Warm starters

Lobster raviole with black truffle cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Poultry

Grilled duck breast with blackcurrant sauce

Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cold starters

Monkfish pâté

Served cold.

Desserts

Fruit tart

Desserts

Frangipane tart

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Desserts

Bananas flambé

Sea fish

Turbot fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sheep and Goats

Braised lamb chops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Roasted sea bass with fennel and star anise

Freshwater fish

Stuffed trout with almonds

Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.